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Recipes
Mushroom and Green Pea Risotto
By garciamoss
Place the cashews in a small bowl and cover with 1 cup water
- 1/4 cup cashews
- 1 cup finely chopped onion
- 8 ounces button mushrooms, trimmed and sliced (2 1/2 cups)
- 1/4 teaspoon freshly ground black pepper
- 1 cup fresh or frozen green peas
- 6 cups low-sodium vegetable broth
- 1 cup short grain brown rice
- 2 cloves garlic
- 1 teaspoon dried thyme
- 1 teaspoon apple cider vinegar
- 1 tablespoon nutritional yeast
- Sea salt
Cinnamon Roll Smoothie
By garciamoss
Blend all ingredients and enjoy!
- 1 frozen banana, halved
- 1 cup milk of choice (coconut, almond, oat, hemp, rice, soy, or growth-hormone-free, organic dairy)
- 1/2 to 1 teaspoon cinnamon
- Few drops vanilla extract
- 1/4 cup macadamia nuts
- 1/2 tablespoon flaxseed oil or half an avocado
- 1 teaspoon ground flaxseed
- 1 cup fresh spinach (optional: it boosts the nutrition and you won't be able to taste it!)
Baked Croque-Monsieur
By garciamoss
Béchamel: Melt butter in a medium saucepan over medium heat until foamy
- Béchamel:
- 1/4 cup (1/2 stick) unsalted butter
- 1/4 cup all-purpose flour
- 1 1/2 cups whole milk
- 2 tablespoons whole grain mustard
- 1/2 teaspoon freshly grated nutmeg or 1/4 ground nutmeg
- Kosher salt
- Assembly:
- 8 slices 1/2”-thick country-style bread
- 6 oz. ham, preferably Paris ham (about 8 slices)
- 3 oz. Gruyère, grated (about 1 1/2 cups)
- 1 teaspoon herbes de Provence
Egg, Spinach, and Spelt Salad with Green Garlic Dressing
By garciamoss
In a bowl, toss together the spinach, spelt, sunflower seeds, sun-dried tomatoes, and black olives
- For the salad:
- 4 cups lightly packed spinach
- 1 cup cooked and cooled spelt (1/2 cup uncooked spelt)
- 3 tablespoons roasted sunflower seeds
- 1/4 cup sun-dried tomatoes
- 1/4 cup black olives
- 2 hard-boiled eggs, sliced
- For the dressing:
- 1 stem green garlic, white and light green parts only
- 1/4 cup olive oil
- 2 tablespoons champagne vinegar
- 1 tablespoon honey
- 2 teaspoons lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Beef Milanesa Torta
By garciamoss
1. Add the crackers to the food processor, along with the spices listed
- For Cracker Meal:
- 40 saltine crackers
- 1 teaspoon Mexican oregano
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/4 teaspoon Cayenne pepper
- I don't add any extra salt because the crackers are already salted
- You will also need:
- 1 pound beef for milanesa, 3 steaks sliced thin
- beef, such as top round can be used, pounded out thin
- Salt and pepper
- 3 large eggs, lightly beaten
- 2 cups chopped or shredded lettuce
- 2 Roma tomatoes, sliced
- 1 large avocado, sliced
- 1 cup red onions, sliced thin
- Handful of chopped cilantro
- 1/2 cup canola or olive oil
- 1 cup refried beans
- 6 rolls for tortas, bolillos or sub rolls (6 inches)
- 1 cup of your favorite salsa
Ree’s Pasta Primavera
By garciamoss
For the vegetables: Heat 2 tablespoons of the oil in a large skillet over medium-high heat
- Vegetables:
- 3 tablespoons olive oil
- 2 large carrots, peeled and sliced diagonally
- 1 cup bite-size broccoli pieces
- 1 whole red bell pepper, seeded and sliced into strips
- 2 tablespoons butter
- 4 ounces white mushrooms, washed and sliced
- 2 medium zucchini, sliced diagonally
- 1 medium summer squash, sliced diagonally
- Sauce:
- 4 cloves garlic, minced
- 1/2 large onion, diced
- 1/2 cup chicken broth
- 1/4 cup white wine
- 1/2 cup heavy cream or half-and-half
- 1/2 cup grated Parmesan, plus more for serving
- Salt and freshly ground black pepper
- 1/2 cup frozen peas
- 12 whole fresh basil leaves, chopped, plus more for serving
- 1 pound pasta (fettuccini), cooked according to package directions and drained
Fried Catfish
By garciamoss
1 In a heavy frying pan (I prefer to use cast iron), pour enough oil to come 1/2 inch up the sides of the pan
- 4-6 catfish fillets, about 1-2 pounds
- 1 cup milk or buttermilk
- Salt
- 3/4 cup fine cornmeal (do not use coarsely ground cornmeal)
- 1/2 cup flour
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon cayenne
- 1/4 teaspoon celery seed
- Oil for frying (use peanut oil if you can)
Braised Lamb Shanks with Fennel and Baby Potatoes
By garciamoss
Place a rack in lower third of oven; preheat to 325°
- 1/2 teaspoon fennel seeds
- 6 lamb shanks (about 1 pound each)
- Kosher salt and freshly ground black pepper
- 4 tablespoons olive oil, divided
- 4 garlic cloves, chopped
- 2 anchovy fillets packed in oil, drained, chopped
- 1 tablespoon chopped fresh thyme
- 1 tablespoon tomato paste
- 1 1/2 cups dry white wine or dry vermouth
- 2 cups low-sodium chicken broth
- 2 bay leaves
- 2 large fennel bulbs (about 1 1/2 pounds total), cut into 1-inch wedges t
- 1 pound baby red-skinned potatoes, halved
- 1/2 pound medium carrots (about 3), peeled, cut into 3-inch lengths, halved lengthwise, if large
- 1/4 cup pitted, halved green olives (such as Picholine or Lucques), divided
- 1/4 cup coarsely chopped flat-leaf parsley
- A spice mill (optional)
Baked Summer Squash
By garciamoss
Preheat the oven to 350°F
- 2 pounds summer squash (such as zucchini, pattypan squash, yellow crookneck squash)
- 1/4 cup olive oil
- 1/2 cup grated Parmesan cheese
- 1/3 cup bread crumbs
- 1/2 teaspoon flaked salt
- 1/4 teaspoon freshly ground pepper
Spinach & Parmesan Stuffed Mushrooms
By garciamoss
Set an oven rack 6 inches from the top element and heat the broiler to high
- 1 lb. medium white mushrooms (about 24), wiped clean
- 5 Tbs. extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 3 slices white sandwich bread
- 4 scallions (white and green parts), thinly sliced
- 1/4 cup dry sherry
- 6 oz. fresh baby spinach, roughly chopped
- 1/4 cup heavy cream
- 1/3 cup plus 1 Tbs. freshly grated Parmigiano Reggiano
- 1/2 lemon